Saute the onion in olive oil until translucent. Add the tomato,
chili, and thyme and saute a couple minutes more. Mix the cheese and
bread crumbs with the sauteed mixture.

Lay the steak flat and place the stuffing in a line down the long
axis of the steak. Roll the steak around the stuffing (it should
look like a large sausage), and tie every two inches with butchers
twine.

Brown the rolled steak in a frying pan with olive oil for just a
few minutes, then bake at 450ºF for 25 minutes. Scrape any residue
from the baking dish into the frying pan and deglaze with white
wine. Slice the roll into two inch medallions and top with the
strained wine sauce.